JC HE worksheets

1. Revision Questions: Vegetables
Identify the classification of vegetables by putting them under the
correct heading.
Onions, Spinach, Lentils, Cabbage, Beans, Tomatoes, Peas, Peppers,
Parsnips, Broccoli, Potatoes, Courgettes, Kale, Swedes, Aubergine,
Beetroot, Cauliflower.
Greens Roots Fruit Veg Pulses
List five methods of cooking vegetables
1.
2.
3.
4.
5.
Give five reasons why vegetables should be included in any diet
1.
2.
3.
4.
5.
What effects does cooking have on vegetables?

2. List three types of salad vegetable
Certain guidelines should be followed when preparing and
cooking vegetables in order to reduce the loss of nutrients.
Using the words in the list below, fill in the blanks to complete
these guidelines. (One word is used twice)
Al dente Cooking Fibre Reheat Sharp Shortest Thinly
1. Prepare vegetables just before ________. Peel
vegetables _______ to retain the ________ content.
2. Use a _______ knife to cut vegetables.
3. Cook for the _________ possible time.
4. Do not __________ vegetables.
5. Use ________ liquids for sauces.
6. Do not overcook vegetables the texture should be _______
Explain the term Al Dente
How are fruit and vegetables graded?
Make a list of three starters that use vegetables.